Low Carb Strawberry Swirl Cheesecake

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Strawberries

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 cup Coconut flour
  • 1 cup Granulated sugar substitute

• Nuts & Seeds

  • 1/2 cup Desiccated unsweetened coconut

• Dairy

  • 6 tbsp Butter
  • 8 oz Cream cheese

Found on ibreatheimhungry.com

Description

Ingredients

• 6 Tbsp butter, softened
• ½ cup granulated sugar substitute
• ½ cup desiccated unsweetened coconut
• ¼ cup coconut flour
• ½ tsp baking powder
• 8 oz cream cheese
• ⅓ cup granulated sugar substitute (I used Swerve)
• 1 Tbsp lemon juice
• 1 egg
• ½ cup pureed strawberries (about ¾ cup chopped)
• 1 Tbsp granulated sugar substitute (I used Swerve)

Directions

• Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
• Press into a lightly greased nonstick springform pan (9 inches or several minis) and set aside.
• Beat the cream cheese and sugar substitute together until smooth.
• Add the egg and lemon juice and mix until thoroughly combined.
• Pour the cheesecake filling over the crust.
• Combine the strawberry puree and 1 Tbsp sweetener (I used Swerve.)
• Drop by spoonfuls over the filling and then swirl gently with a knife or fork. Dont over mix.
• Bake the cheesecake at 350 degrees: 28 minutes for a 9 inch springform pan, 22 minutes for 3 mini cheesecakes, 50 minutes if you double the filling recipe for a taller cheesecake.
• After baking the cheesecake will have a slight wiggle in the center while warm.
• Chill for several hours (longer for the bigger cake) until firm before serving chilled.

Nutrition